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Brushstroke, a noteworthy collaboration between David Bouley and the Tsuji Culinary Institute of Osaka, marks one of the few spots in New York where you can enjoy kaiseki-style dining. That is, a procession of seasonally inspired dishes aimed to capture all of Japan's geographic regions and tastes. The offerings change regularly, but expect to see visually striking dishes like mountain yam floating in a pristine tomato gelée, tuna sashimi, and pork cheeks stretching over a velvety green apple purée. An eight-course meal for one that costs at $85, and 10 courses are $135. But a bar alcove offering sushi and a handful of à la carte items from both menus presents a (slightly) more affordable option.

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